Blueberry Custard Pie

 My daughter loves blueberries, so several years ago I decided to try this recipe for Thanksgiving. It became a family favorite and is now a staple each Thanksgiving. It is much more simple than a lot of other custard pies, which is nice if you are doing a lot of other Thanksgiving cooking.

1 c. sour cream
3/4 c. sugar
1 egg
2 T. flour
2 t. vanilla
1/4 t. salt
2 1/2 c. blueberries (fresh or frozen)
1 unbaked pie crust (I like Marie Calendar's)

 

Streusel Topping

1/2 c. brown sugar
1/3 c. flour
1/4 c. butter, softened
1/2 c. chopped pecans

Preheat oven to 400 degrees F.

In a large bowl, mix the sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt with a spoon until smooth. Fold the blueberries into the sour cream mixture. Pour into the unbaked pie crust. Bake for 25 minutes.

While the filling is baking, prepare the streusel topping. In a medium bowl combine the brown sugar and flour. Mix the butter in with pastry cutter until the mixture resembles course sand. Add pecans. Sprinkle the streusel over the top of the pie and bake an additional 15-20 minutes or until filling is set and topping is brown. Cover loosely with foil if needed o ensure that the top doesn't burn before the filling is set. Let pie sit for at least 10-15 minutes. Serve pie warm or chill it and serve cold.

Recipe from The Girl Who Ate Everything